FORGOT TO MENTION. ive had sweet potatoes sliced as thin julienne's then
deep fried and powdered lightly with powdered sugar, Served on holidays
they are delicious. A Vietnamese treat I enjoy.
Chuck
"Phred" <ppnerkDELETETHIS at yahoo.com> wrote in message
news:31gh0tF3b2331U1 at individual.net...
> In article <2004Dec4.113157.11756 at jarvis.cs.toronto.edu>,
>bae at cs.toronto.no-uce.edu wrote:
>>In article <318d30F394978U1 at individual.net>,
>>Phred <ppnerkDELETETHIS at yahoo.com> wrote:
>>>In article <2004Dec1.110135.2587 at jarvis.cs.toronto.edu>,
>>bae at cs.toronto.no-uce.edu wrote:
>>>>>>>>White sweet potatoes seem to be the most popular kinds in Korea and
>>>>Japan.
>>>>The Korean greengrocers here all stock them and no other kinds. The
>>>>ones
>>>>I see all have red skin. I find them dry and bland tasting, much
>>>>inferior
>>>>to the usual moist orange or yellow fleshed kind, but perhaps in Korean
>>>>and Japanese cuisine they are prepared in a way that takes advantage of
>>>>the difference in culinary properties.
>>>>>>The sweet bucks of my childhood (grown by my uncle and cooked with the
>>>roast chook for that special Sunday dinner -- at midday, in the
>>>tropics, for crissake! ) had a slightly greenish tinge internally
>>>when cooked and a very slightly "stringy" texture (more visual than
>>>physical). I don't remember their skin colour, but they were
>>>*delicious* with a crisp outer shell from the oven roasting. :-)
>>>>Interesting. IIRC, white sweet potatoes are sometimes recommended as a
>>substitute for "real" potatoes (Solanum tuberosum) in climates too hot to
>>grow the latter. They are a bit similar -- dry and starchy.
>>>>>I've got a patch of the orange fleshed kind in the backyard here; but
>>>I admit they're basically just going wild (and doing it very tough due
>>>to high temperatures and no rain) and I rarely think to harvest some
>>>for a feed.
>>>>They are very nutritious -- extremely high in carotenes. I cook them
>>whole in a covered container in the microwave and eat them hot or cold
>>with salt and pepper. The very moist kind, with "melting" texture, are
>>especially good this way.
>> When you say "whole", do you mean unpeeled, or just uncut?
> Roughly what size do you use, and how long to cook? (As you can see,
> you've got me thinking about a harvest. ;-)
>>>>I'm told by a bloke who was breeding them here that the very sweet,
>>>orange types are often used as a sweet (e.g. in desserts) in other
>>>parts of the world; but it's not a common way of using them here in Oz
>>>AFAIK.
>>>>They are sometimes "candied", i.e. peeled, cut into chunks and baked in
>>a way that coats them with a sugary glaze, in the southern US. They
>>can also be used to make sweet potato pies, by substituting mashed
>>sweet potato for pumpkin or squash in a pumpkin pie recipe.
>>>>(A little more ethnobotany for non-North Americans: a pumpkin pie is
>>made by baking a mix of pureed squash (Cucurbita moschata or C.maxima
>>is generally better for this than C.pepo), milk, eggs, molasses and
>>spices like cinnamon and ginger with only a lower crust. For a
>> I have to admit, I'd never have thought of molasses in that.
>>>healthier version, cut back on the eggs, use low fat milk and skip the
>>crust entirely. By not using a crust, you not only avoid loads of fat
>>but you can "bake" it in the microwave. Pumpkin pies are often served
>>with whipped cream or vanilla ice cream, but you can certainly skip
>>that as well.)
>> Wot? I would have thought the pie would just be a convenient base for
> those edibles! :)
>>> Cheers, Phred.
>> --
>ppnerkDELETE at THISyahoo.com.INVALID>